Walnut Pesto

This recipe, adapted from Ken Charney's The Bold Vegetarian Chef, makes a great sandwich filling (especially, as Ken points out in his book, in combination with pears and roasted red peppers). It would also make a great dip.

3/4 cup walnut pieces, toasted
3 garlic cloves, peeled
1/4 cup coarsely chopped fresh parsley
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons maple syrup
freshly ground salt and pepper

Place the ingredients in a food processor and puree. Adjust for consistency and taste. Set aside for an hour before serving.

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